Italian Sausage Stuffed Mushrooms Recipe

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Italian Sausage Stuffed Mushrooms

Patty Riley

By
@pbriley

I prefer to use a small mellon baller to stuff the mushroom caps.


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Serves:

8-12

Prep:

20 Min

Cook:

45 Min

Ingredients

24 medium
baby portabello whole mushrooms, rinsed, stems and gills removed
1 lb
mild italian bulk sausage
1/2 lb
hot italian bulk sausage
1/4 c
italian bread crumbs
4 Tbsp
fresh romano cheese, grated
3 oz
mozzarella cheese, grated
1
large egg, beaten well
2 Tbsp
fresh cilantro, chopped fine
1/2 tsp
fresh ground pepper
2 Tbsp
worcestershire sauce
olive oil spray or mist
2 Tbsp
butter, softened

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Grease a 9x13 baking pan with the butter.
In large bowl mix together the bulk Italian sausages, egg, Italian bread crumbs, cilantro, mozzarella cheese, Worcestershire sauce, and pepper.
Place mushroom caps stem side up in a greased 9x13 pan.
Using a small mellon baller, scoop italian sausage mixture into the mellon baller. Now place the Italian sausage "meatball mixture" into each of the mushroom caps. Sprinkle with Romano cheese and mist with olive oil to moisten the top of the sausage "meatball".

About this Recipe